Effect of Soybean Cultivars on the Nutrients and Consumer Acceptance of Soymilk

Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the pres- ence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. The soymilks from conventional and specialty Brazilian soybean cultivars were compared regarding the composition and consumer acceptance. There were significant differences on the protein,...